Creamy, substantial and hearty enough to feed a crowd, this turkey tetrazzini recipe represents everything we love about casseroles.

Ingredients

• 1 package (16 ounces) spaghetti
• 2 medium onions, chopped
• 9 tablespoons butter, divided
• 1 pound sliced fresh mushrooms
• 1 large sweet red pepper, chopped
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 6 cups 2% milk
• 1 tablespoon chicken bouillon granules
• 6 cups cubed cooked turkey breast
• 1 cup grated parmesan cheese
• 1-1/2 cups dry bread crumbs
• 4 teaspoons minced fresh parsley

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer or until vegetables are tender.
2. Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat.
3. Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13x9-in. baking dish and one greased 11x7-in. baking dish.
4. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley.